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Cook's Magazine Picked Wild Salmon over Farmed
4/11/2011
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We’d like to give a shout-out to Jeni Stennis Roller, who alerted us to a 2007 taste test comparing wild Alaskan king salmon to farmed Atlantic salmon.
 
Jeni, who’s a self-described “Perriconista” – like us, she’s a fan of Dr. Nick Perricone’s anti-aging innovations – took the time to let our Facebook page friends know about the taste-off.
 
As Jeni wrote, “We do it for health and glowing skin, but apparently the great and famously meticulous foodie chefs of America's Test Kitchen and Cook's Illustrated agree with Perricone MD and Vital Choice Wild Seafood & Organics when it comes to flavor! Read their taste test results on wild vs. farmed salmon.”
 
Here are two key excerpts:
  • “The wild salmon … tasted leaner overall, with a buttery, pleasant texture’ and a sweet, fresh flavor.
  • The farmed salmon, which get less exercise and consume more fat than wild salmon, tasted fishy,’ with slimy, soft’ flesh and a musty, fatty’ aftertaste.”
  • Tasters overwhelmingly preferred the wild salmon, which had a rich, full but delicate flavor. In comparison, the farmed salmon had a canned’ flavor.”
We have nothing to add … thanks, Jeni!
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